Curried roasted red pepper soup brings together fragrant curry spices along with potato, coconut milk, and sweet roasted red pepper. This balanced, soul-warming soup serves well as a starter course or pairs nicely with fresh bread as a centerpiece of your meal.
How To Make This Recipe
Our creamy soup relies on the natural sweetness of roasted red peppers along with onion, potato, creamy coconut milk and the spicy depth of curry powder. An optional ingredient, ground walnuts bring forward an earthy depth, added thickness and protein. While we’re at it, let’s also get our immersion blender ready.
Prepare Soup
We begin by warming our extra virgin olive oil in a large stock pot over medium heat. We then add our onion and sauté until translucent. Next, we add our diced potato. We’ll continue to sauté this mix for another couple of minutes before adding our roasted red peppers, garlic, curry powder, and ground walnuts. Before adding our vegetable stock, we’ll cook this for another minute until fragrant.
Now, we add our vegetable stock, and parsley to the pot and bring to a simmer. We continue to simmering our soup blend over medium heat for 15 minutes or until the potatoes are tender. This will take more or less time based on the size of the potato pieces. Once soft, we use our immersion blender to carefully puree the soup.
If you don’t have an immersion blender at home, you can also use a food processor or a regular blender. If using a food processor or blender, allow your soup to cool somewhat before processing. Fill the jug halfway and start very slow. If the soup is too hot, pressure will build within the blender or food processor whole processing. So, process or blend carefully, in batches, and hold the top down with a dish towel.
After we puree our soup, we stir in our coconut milk. Finally, we season with salt and pepper to taste.
Ready To Serve
Soup’s on! We like to garnish our curried roasted red pepper soup with a sprinkling of ground walnuts or chopped fresh herbs. Enjoy!
More savory soups:
Recipe Card for Curried Roasted Red Pepper Soup
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Curried Roasted Red Pepper Soup
Equipment
- Stock pot
- Immersion blender
Ingredients
- 1 medium onion chopped
- 2 tablespoons olive oil
- 1 medium russet potato peeled & chopped
- 2 cloves garlic chopped
- 4 large roasted red bell peppers seeds removed & roughly chopped
- 1/4 cup walnut pieces ground (optional)
- 1/4 cup parsley fresh, flat-leaf, chopped
- 2 teaspoon curry powder
- 4 cup vegetable stock
- 1/4 cup coconut milk
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in a large stock pot over medium heat, and add onion. Sauté for 2 minutes, and then add the potato. Continue to sauté for another 2 minutes, and then add the roasted red peppers, garlic, curry powder, and ground walnuts. Continue to sauté for 2 more minutes.
- Add vegetable stock and parsley to the pot and bring to a simmer. Continue simmering over medium heat for 15 minutes or until the potatoes are tender.
- Using an immersion blender, carefully puree the soup. NOTE: If you don’t have an immersion blender, you can also use a food processor or a regular blender. If using a food processor or blender, allow the soup to cool down. Fill halfway and start slow. Pressure will build within the blender or food processor because the soup is hot. Process or blend carefully, in batches, and hold the top down with a dish towel.
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve warm. Garnish with chopped fresh herbs.
